Ultimate prawn mayo sandwich
Ditch shop-bought sarnies and make this prawn sandwich, encased in focaccia and packed with hispi cabbage and wasabi
Ingredient
- 100g hispi cabbage
- 1 lime, juiced
- pinch of caster sugar
- 80g Japanese-style mayo
- ½-1 tsp wasabi
- 1 tsp white miso paste
- 1 tsp finely chopped coriander
- 1 pickled gherkin, finely chopped
- 175g cooked king prawns
- 2 large, thick slices of focaccia
- ½ tbsp plain mayo
- 50g salted potato stick crisps
Direction
- STEP 1
Put the hispi cabbage, finely sliced, in a medium bowl with the lime juice and a pinch each of salt and caster sugar. Scrunch using your hands, then set aside. In another bowl, combine the Japanese-style mayo, wasabi (to taste), white miso paste, finely chopped coriander and pickled gherkin. Shell the king prawns, if needed, then roughly chop half and leave the rest whole. Tip all the prawns into the mayo mixture, season and mix. Toast the focaccia in a dry pan over a medium heat, then spread over the plain mayo. Spoon the prawn mayo over the base, then top with the cabbage, the salted potato stick crisps and the other slice of focaccia. Cut in half to serve two. Best served on the day, but will keep chilled for 24 hrs.
